Easy to make Dark Chocolate Tahini Bars. Three layers of indulgent goodness – chocolate oat crust, creamy salted tahini filling, and a layer of dark chocolate on top (Gluten Free, Vegan).
I present to you a superfood dessert. Dark Chocolate Tahini Bars.
Tahini paired with dark chocolate is heavenly. If you’ve never tried it before, you are in for a bigggg treat.
These bars are so indulgent and delicious, no one will believe you that they are on the healthier side. They are easy to make, taste like pure bliss, and the best snack/dessert. Plus, they are gluten free and vegan.
The bars are not quite “no-bake”, but with only 10 minutes of oven time, they are totally worth it. The bottom layer is baked to create a perfect crunchy crust. Then a salted tahini filling is poured on top. A quick set in the fridge will firm up the tahini just enough to pour the final dark chocolate layer over top.
Keep a few chocolate tahini bars in the freezer for when you are craving a sweet snack. Just pop them out of the freezer for 5-10 minutes and they will be the perfect consistency!
Dark Chocolate Tahini Bar Ingredients
Let’s go over the ingredients you will need to make these gluten free tahini bars!
- Almond flour: Superfine blanched almond flour works best here. You can also use almond flour made from raw whole almonds.
- Oat Flour: Oat flour is made from oats that have been finely ground into a flour. If you don’t have any oat flour, make your own by blending 1 ½ cups of oats in a blender or food processor until finely ground.
- Raw Cacao Powder: You can use raw cacao powder or regular cocoa powder in this recipe.
- Medjool dates: You will need to use medjool dates in this recipe. They are huge, moist, and their flavor is out-of-this-world. Dates are a much healthier and lower GI substitute to sugar and add natural sweetness to recipes. Plus, dates add nutrients, fiber, and other polyphenols to your recipes!
- Maple syrup: Maple syrup or honey can be used here. My favorite for this recipe is maple syrup!
- Coconut oil: Use refined or unrefined coconut oil. My favorite is the Kirkland Organic Virgin Coconut Oil that I purchase from Costco. You can also substitute the coconut oil with ghee or grass-fed butter if you are not dairy-free.
- Tahini: Use your favorite brand of creamy all-natural tahini.
- Dark chocolate: Enjoy Life Mini Chocolate Chips are my favorite chocolate chips to use in these muffins! They are allergen free, high quality, and the taste is amazing. Use your favorite brand of chocolate!
How To Make Vegan Chocolate Tahini Bars
Even though these vegan tahini bars are so easy to make, I’ll walk you through all of the steps to make sure you end up with the perfect healthy treat!
- Preheat your oven. Preheat your oven to 350 degrees F and line an 8×8-inch baking pan with parchment paper.
- Make the chocolate oat crust. In the bowl of a food processor, combine the almond flour, oat flour, cacao powder, and salt. Pulse a couple of times to combine all of the ingredients. Then, add the pitted medjool dates, maple syrup, and melted coconut oil. Turn the food processor on and process until a crumbly dough forms.
- Bake the crust. Pour the mixture into your prepared baking pan and press it down firmly into an even layer. Bake for 10 minutes. After 10 minutes, remove the pan from the oven and allow the crust to cool while you prepare the filling.
- Make the tahini filling. To make the filling, add the tahini, coconut oil, maple syrup, vanilla extract, and salt to a small saucepan. Heat over low heat until the coconut oil has melted and the mixture is smooth.
- Pour the tahini filling over the cooled crust. Pour the tahini mixture over the cooled crust and place it in the refrigerator to set for 45 minutes to 1 hour.
- Melt chocolate and pour over filling. Once the tahini filling is set, melt the chocolate chips with a little bit of coconut oil on the stovetop or in the microwave. Pour over the set filling and tilt the pan to evenly distribute the chocolate. Return the pan to the refrigerator for at least 1 hour, or until the chocolate has hardened.
- Cut into bars. Finally, use the parchment paper to remove the bars from the pan. Cut into bars and enjoy!
Dark Chocolate Tahini Bar FAQs
Is tahini good for you?
Yes! Tahini can help improve heart health, bone health, and make your skin glow! It’s loaded with healthy fats, protein, B vitamins, vitamin E, and minerals. Tahini contains omega-3’s and healthy fats which help lower cholesterol and reduce inflammation. It can also prevent iron deficiencies and make your immune system stronger.
How do I store dark chocolate tahini bars?
Store chocolate tahini bars in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
More Vegan and Gluten Free Recipes You’ll Love!
- Healthy No-Bake Brownies
- Gluten Free Seed and Nut Bread
- Healthy Chewy Oatmeal Raisin Cookies
- Blackberry Oat Crumb Bars
- Salted Maple Pecan Pie Energy Balls
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Dark Chocolate Tahini Bars (Vegan + Gluten Free)
- 1 cup 120g almond flour
- 3/4 cup 80 g oat flour
- 3 tbsp 15 g cocoa powder
- 6 medjool dates 120 g, pitted
- 2 tbsp 30 ml maple syrup
- 2 tbsp 30 ml coconut oil, melted
- 1/4 tsp salt
- 3/4 cup 192 g tahini
- 1/2 cup 120 ml coconut oil
- 1/2 cup 120 ml maple syrup
- 1 tsp vanilla extract
- 1 tsp salt
- 3/4 cup 127g dark chocolate
- 1 tbsp 15 ml coconut oil
- Preheat oven to 350°F. Line an 8 x 8 inch pan with parchment paper. Set aside.
- In the bowl of a food processor, combine the almond flour, oat flour, cacao powder, and salt. Pulse a couple of times to combine all of the ingredients. Then, add the pitted medjool dates, maple syrup, and melted coconut oil. Turn the food processor on and process until a crumbly dough forms.
- Evenly pour mixture into prepared baking pan, pressing down firmly. Bake in preheated oven for 10 minutes. Remove base from oven and allow to cool for 10 minutes.
- While base is cooling, prepare the filling. Add the tahini, coconut oil, maple syrup, vanilla extract, and salt to a small saucepan. Heat over low heat until the coconut oil has melted and the mixture is smooth. Pour tahini mixture over cooled base and spread evenly. Refrigerate for 45 minutes - 1 hour.
- Once the tahini filling is set, melt the chocolate chips with coconut oil on the stovetop or in the microwave. Pour over the set filling and tilt the pan to evenly distribute the chocolate. Return the pan to the refrigerator for at least 1 hour, or until the chocolate has hardened.
- Finally, use the parchment paper to remove the bars from the pan. Cut into bars and enjoy!